Mexican Rice

Author Notes

Ok, this is Spanish rice, but we're in Texas and it's what is served with TexMex food. I learned from a friend that if you grind the garlic, jalapeno and cumin seed you get a flavor that can't be beat. I got a "molcajete" for Christmas and I have to agree! The molcajete is just a large mortar & pestle so you can grind larger amounts. —nannydeb

Serves
6

Ingredients

1
clove garlic

1
fresh jalapeno or serrano pepper (or more to suite your taste)

1/2 teaspoon
cumin seeds

1 tablespoon
canola oil

1
stalk celery, diced

1/4 cup
onion, diced

1 cup
short grain white rice

1 3/4 cups
chicken broth

1/4 cup
V-8 or tomato juice

salt & pepper to taste

1-2 tablespoons
fresh cilantro, chopped

In This Recipe

Directions

Grind the garlic, jalapeno and cumin seeds in the molcajete or mortar & pestle. Set aside.

Heat the oil in a saucepan over medium high heat. Add the celery and onion and cook 3-4 minutes or so. Add the garlic mixture and rice and cook another 1-2 minutes.

Combine the chicken broth and V-8 in a large measuring cup. Add salt & pepper to taste.

Add the chicken broth mixture to the rice and bring to a boil. Reduce heat to low, cover and cook 20 minutes.

Remove from the heat and fluff with a fork. Garnish with fresh cilantro.